Category: Cookery School
Cookery School: THEORY Fruits: Citrus
Citrus 1. Orange There are many different varieties of oranges: bitter, sweet, blood, juice, table, etc. The skin gives it its bitter flavors to balance the excessive acids and sugars. As a dessert it... Read More
Cookery School: THEORY Fruits: Stone fruits
Stone fruits 1. Peach This stone fruit is velvety, yellow and with smooth skin, it is very juicy with an easily removable stone. In its raw form it makes a great accompaniment for poultry and game bir... Read More
Cookery School: THEORY Fruits
Fruits Fresh or canned fruit have different uses in the kitchen: they can be eaten raw, chopped and mixed together for fruit salad, cooked as a condiment or for garnishes. The acidic sugars of the fru... Read More
Cookery School: THEORY Fruits: Pears
Pears 1. Conference pear This is an elongated green pear with brown spots on the skin. The conference pear has soft and juicy flesh. it is Ideal for compotes or for use in pastries. 2. Williams pear I... Read More
Cookery School: THEORY Fruits: Berries
Berries 1. Currants Blackcurrant: They are a pea-sized Summer fruit, round, very bright, with an intense red color. They have a bittersweet flavor and each branch has its own currant. Red currant: The... Read More